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Salsa borracha

From WikiTacos, the taco encyclopedia · Salsa
Also known as: Drunken salsa

Salsa borracha, drunken salsa, is a central Mexican sauce of dried pasilla chiles, garlic and onion ground with pulque. It is the traditional partner of barbacoa.

Contents
  1. Description
  2. Regional variants
  3. Serving
  4. Recipe
  5. Reviews
  6. See also
  7. References

Description

Larousse gives the core recipe as pasilla chile, garlic, onion and pulque, worked into a thick sauce that may be smooth or coarse and topped with aged cheese and chopped onion. It is made throughout the pulque-producing states around Mexico City. México Desconocido describes a barbacoa version of tomatillos, pasilla, pulque, oil and vinegar finished with optional grated aged cheese.

Regional variants

In Hidalgo pasilla, garlic, olive oil and pulque are ground in a molcajete and topped with pickled serranos, fresh cheese and onion; other Hidalgo versions use unripe peaches or xoconostle with morita or chipotle and pulque. Guanajuato makes it with roasted xoconostle and guajillo or puya. In Oaxaca it combines guajillo, tomato and pulque. In northern Mexico, including Nuevo León, the borracha is a tomato, onion and chile sauce made with beer instead of pulque.

Serving

It is spooned over barbacoa tacos, often with consomé on the side.

Recipe

Makes About 1 1/2 cups · Time: 30 minutes

Ingredients

  • 6 pasilla chiles, stemmed and seeded
  • 2 garlic cloves
  • 1/4 white onion, plus extra chopped onion to finish
  • 1 cup pulque (or a light Mexican beer)
  • 1 tbsp oil
  • Salt
  • Crumbled aged cheese to finish

Steps

  1. Toast the chiles briefly on a dry comal until fragrant, without burning, then soak in hot water 15 minutes and drain.
  2. Grind or blend the chiles with the garlic, onion and pulque to a thick, slightly coarse sauce.
  3. Stir in the oil and season with salt.
  4. Serve topped with chopped onion and crumbled cheese.

Reviews

Reviews and tips open at launch. Readers will be able to share where they found the best version of this and how they make it at home.

See also

References

  1. "Salsa borracha". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.
  2. "Los tacos (primera parte)". México Desconocido. Retrieved 2026-10-10.
  3. "Chile pasilla". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.
Categories: Hidalgo cuisine Pulque dishes Salsas Salsas and garnishes